Whisk eggs with the pinch of salt (no water in this recipe) Set aside.

Place a little of the canola oil on one side of the griddle. Add the chopped veggies and season with salt (and herbs or spices of choice if desired). Allow to cook for 2 minutes.

Using a pancake spatula rub the griddle with a little more of the canola oil to create a non-stick surface. Pour the whisked eggs onto the griddle in a manner to create one thin layer of egg like a crepe.

Allow the egg to set. Once fully cooked but still shinny spread the cheese out evenly across the egg. Sprinkle the roasted veggies across the cheese. Fold the egg over the filings and then flip the omelet onto a plate. Enjoy!

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